Peel and roughly chop the onion, garlic, and 2 cm ginger.

Blend the chopped onion, garlic, ginger, and 3 tablespoons fried onions into a smooth paste.

Peel and cut the 2 potatoes into medium chunks. Slice the tomato, red chili, and bird's eye chilies.

Mix the 5 tablespoons kurma curry spice blend with 120 ml water to form a smooth spice slurry.

Heat 4 tablespoons cooking oil in a pot over medium heat. Fry the cinnamon stick, star anise, cardamom pods, and cloves until fragrant.

Add the blended onion paste to the pot. Stir-fry until lightly golden and fragrant.

Add the kurma spice slurry and stir continuously. Cook until the mixture thickens and the oil begins to separate.

Pour in the remaining 360 ml water and stir. Cook the gravy until the spices are fragrant and slightly reduced.

Add the chicken pieces and stir to coat them in the gravy. Bring the pot to a boil.

Add the potato chunks and reduce to a gentle simmer. Cover and cook until the chicken is cooked through and potatoes are tender.

Pour in 240 ml thick coconut milk and stir gently. Simmer without boiling hard until the sauce is creamy.

Season the curry with 1 teaspoon salt and 1 teaspoon sugar. Taste and adjust the seasoning if needed.

Add the sliced tomato, red chili, and bird's eye chilies. Simmer for 2 minutes, then serve hot.